Start your mornings right with our Classic Shakshuka, a savory dish brimming with bold flavors and colors that is sure to be the talk of your next brunch.
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Once you get to know this Shakshuka, it’s going be one of your brekky BFFs. Coming all the way from the bustling kitchens of North Africa, this dish is eggs poached in a tasty tomato sauce that’s got more kick than your morning coffee. Its symphony of flavors and textures are all brought out by a stellar lineup of herbs and spices. Your taste buds won’t have heard a dish like this.
Now, if you’ve never had Shakshuka, imagine if huevos rancheros had a Mediterranean sibling. Think lots of eggs, but what sets Shakshuka apart is the spiced tomato sauce. Accompanying that sauce are tomatoes, onions, red peppers, and the perfect mix of cumin and paprika all doing the tango. Trust me, the next time you host brunch, pop out a pan of Shakshuka and watch your friends think you’re a gourmet goddess.
What Is Shakshuka?
Shakshuka comes to us from the Middle East and North Africa. In fact, the term “Shakshuka” comes from the Hebrew word for “mixture”, which makes sense given how it’s made. Its rich flavors and inclusion of eggs have made it a popular dish with the brunch set. The face that it’s so versatile and only requires one pan are other reasons for its popularity around the world. The ingredients I’ve included are the ones you will find in most traditional shakshuka: poached eggs in a rich and flavorful sauce made from tomatoes, bell peppers, onions, and a variety of warm spices like cumin, paprika, and chili powder.
Is Shakshuka Healthy?
Shakshuka isn’t just drool-worthy, it’s also really good for you! This instantly Instagrammable dish is packed with wholesome veggies—tomatoes, red peppers, onions, and garlic—which are full of fiber, vitamins and antioxidants. And let’s not forget the eggs, our little protein heroes that boost muscle growth and leave you feeling satisfied. So, whether it’s for brunch or a cheeky breakfast-for-dinner dish, Shakshuka is a healthy option that should be on your culinary radar.
INGREDIENTS
Have your spice rack organized? Good! Here’s what you’ll need…
- 6 eggs
- 2 tbsp olive oil
- 1 red onion, finely diced
- 3 cloves garlic, crushed
- 1 red pepper
- 4 tomatoes, diced
- 1 tsp ground cumin
- 2 tsp ground paprika
- 2 cans diced tomatoes
- salt and pepper
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh cilantro, chopped
INSTRUCTIONS
Blacken
Place the red pepper directly on the flame and let it blacken on each side. Remove from the flame and allow to cool. Use your fingers to peel off the blackened skin. Remove the top and pips. Slice the pepper and set aside.
Sauté
In a large skillet, heat a drizzle of oil on MEDIUM-HIGH. Dash in your onions and garlic. Sauté for 3–5 minutes until fragrant.
Add
Add in the diced fresh tomato, blistered red pepper, and spices. Give the mixture a good stir and cook for another 5 minutes.
Mix
Pour in the 2 cans of diced tomatoes. Season with salt and pepper, and mix together. Set the heat to LOW. Simmer for 10–15 minutes until the sauce thickens.
Simmer
Make 6 depressions in the sauce and crack an egg in each one. Cover and allow to simmer until eggs are cooked to your liking, approximately 5–8 min. Sprinkle on the fresh herbs.
DEVOUR!
Tips & Tricks to Making a Perfect Shakshuka
- Plump, ripe tomatoes are key to a flavorful Shakshuka.
- Slowly simmer the tomato mixture so the flavors have time to deepen.
- To avoid any shell mishaps, break each egg into a separate cup before sliding it into the pan.
- Adjust your cooking time to obtain the perfect consistency of egg.
- Don’t skimp on fresh herbs for garnish.
Variations Of A Shakshuka
- Add diced chorizo or merguez sausage to transform your Shakshuka into a meat lover’s delight.
- Incorporate cubes of cooked sweet potato or pumpkin for that perfect autumnal dish.
- Swap the regular tomatoes with cherry tomatoes.
- Add crumbled feta cheese atop your Shakshuka for a Greek twist.
- Add a dash of chili flakes or a spoonful of harissa for a fiery kick.
FAQs
Want it to have a healthy kick? Toss in some spinach or kale. Craving some meat? Throw in some diced chorizo or ground lamb. And for all you cheese fanatics out there, how about some feta or mozzarella on top before serving?
Not really. While peeling does give the dish a smoother texture as it blends into the sauce, if you don’t mind the skin or are in a rush, just leave it on.
Of course! Olive oil usually adds a special taste that goes well with everything else, but feel free to use any other oil you’ve got in your kitchen.
You’ll know they’re done when the whites aren’t runny and the yolks have a lush creamy look. If you’re ever unsure, just take off the lid and poke at the eggs with a spoon.
Canned tomatoes are totally fine. Just remember this might change the taste and texture a touch.
If you’re looking to “beef” up this Shakshuka but not actually use any meat, I suggest chickpeas or lentils. They are filling, nutritious, and can make this brunch staple a viable option for dinner. If neither of those options appeals to you, why not add fresh spinach?
Serving Suggestions
For a truly satisfying meal, ladle your shakshuka atop a bed of warm, fluffy couscous or serve it with slices of crusty bread for dipping into that sumptuous sauce. Accompany with a Mediterranean Cucumber Salad or some olives on the side for an authentically Mediterranean feast.
how to prep and store a classic shakshuka
You can prep the saucy tomato base for your Shakshuka in advance and just pop it in the fridge. When you’re ready to eat, warm up the sauce, make those cute little dips, and slide in your eggs. Leftovers can be stored in an airtight container in your fridge for up to 3 days. To reheat, warm it up on the stove or in the microwave. Be careful not to overdo it—you don’t want rubbery eggs!
Classic Shakshuka
Ingredients
- 6 eggs
- 2 tbsp olive oil
- 1 red onion finely diced
- 3 cloves garlic crushed
- 1 red pepper
- 4 tomatoes diced
- 1 tsp ground cumin
- 2 tsp ground paprika
- 2 cans diced tomato
- salt and pepper
- 1 tbsp fresh parsley chopped
- 1 tbsp fresh cilantro chopped
Instructions
-
Place the red pepper directly on the flame and let it blacken on each side. Remove from the flame and allow to cool. Use your fingers to peel off the blackened skin. Remove the top and pips. Slice the pepper and set aside.
-
In a large skillet, heat a drizzle of oil on MEDIUM-HIGH. Dash in your onions and garlic. Sauté for 3–5 minutes until fragrant.
-
Add in the diced fresh tomato, blistered red pepper, and spices. Give the mixture a good stir and cook for another 5 minutes.
-
Pour in the 2 cans of diced tomatoes. Season with salt and pepper, and mix together. Set the heat to LOW. Simmer for 10–15 minutes until the sauce thickens.
-
Make 6 depressions in the sauce and crack an egg in each one. Cover and allow to simmer until eggs are cooked to your liking, approximately 5–8 min. Sprinkle on the fresh herbs.
Notes
- Plump, ripe tomatoes are key to a flavorful Shakshuka.
- Slowly simmer the tomato mixture so the flavors have time to deepen.
- To avoid any shell mishaps, break each egg into a separate cup before sliding it into the pan.
Nutrition
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